(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.
Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.
Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.
Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.
Find more recipes perfect for warming up this winter at Ragu.com.
Baked Tomato Goat Cheese Dip
Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
- Nonstick cooking spray
- 2 cups RAGÚ Simply Traditional Sauce
- 3 cloves garlic, divided
- 1/ 4 cup fresh basil, chopped, divided
- 1/8-1/4 teaspoon red pepper flakes
- 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
- 2 teaspoons olive oil, plus additional for brushing, divided
- 1/4 teaspoon fresh thyme
- kosher salt, divided
- 1 large baguette, sliced on bias
- blistered tomatoes, for serving (optional)
- Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
- Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
- Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
- Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
- Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.
Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.
- 1 tube (18 ounces) polenta
- 1 1/2 teaspoons olive oil
- 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
- 1 package (8 ounces) shredded mozzarella
- 2 sprigs, rosemary, destemmed and chopped
- 3 basil leaves, chopped
- 1 block (8 ounces) hard Parmesan cheese
- Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
- In saucepan over medium heat, warm sauce.
- Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.
Snowman Pizza Bombs
- 1 tube (11.8 ounces) pizza dough
- 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
- 1 package (6 ounces) pepperoni slices
- 1 package (6 ounces) Canadian bacon slices
- 1 package (8 ounces) shredded cheddar cheese
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1 package (8 ounces) mozzarella cheese slices
Decorative vegetables (optional):
- multicolored sweet peppers
- cherry tomatoes
- Preheat oven to 400 F.
- Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
- Pinch corners of dough together to round into balls then place in muffin tins.
- In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
- Bake 15-20 minutes until golden brown.
- Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
- Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.
(Family Features) Along with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.
Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.
As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.
Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down.
Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.
Tricolor Grape Pizza with Goat Cheese and Thyme
Prep time: 20 minutes
Cook time: 10 minutes
- 1 pound prepared pizza dough
- 2 1/2 tablespoons extra-virgin olive oil
- 2 cups halved green, red and black California grapes
- 2 tablespoons fresh thyme leaves
- 1/4 cup coarsely chopped walnuts
- 2 ounces fresh goat cheese, crumbled
- 2 tablespoons freshly grated Parmesan cheese
- freshly ground pepper, to taste
- Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F.
- On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings.
- Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes.
- Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm.
Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.
Smoked Chicken and Grape Bruschetta
Yield: 24 pieces
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1 French bread baguette
- 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
- 1 1/2 cups red, green or black seedless California grapes, halved
- 12 ounces fontina, port salute or Monterey Jack cheese, grated
- 1 tablespoon chives, snipped
- 1/2 teaspoon freshly ground black pepper
- Preheat broiler to 550 F.
- In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
- On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
- Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.
Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.
Easy Grape Compote
Prep time: 5 minutes, plus cooling
Cook time: 20 minutes
- 4 cups black or red California grapes
- 3 tablespoons granulated sugar
- 2 strips fresh lemon peel
- 1/4 teaspoon sea salt
- 2/3 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon unsalted butter
- 1 teaspoon high-quality balsamic vinegar (optional)
- In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
- In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
- Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.
Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.
Festive, Fruitful Decor
Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table:
- Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces.
- Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement.
- Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs.
- Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick.
- Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.
(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.
With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.
Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.
For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.
Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.
Find these delicious apples at a grocer near you by visiting EnvyApple.com.
Apple Avocado Toast
- 2 eggs
- 4 slices sourdough bread
- 1 ripe avocado, sliced
- 1 Envy apple
- 1 teaspoon lime juice
- 1/4 cup shaved Parmesan cheese
- 2 teaspoons chia seeds
- 1 tablespoon minced chives
- edible flowers, for garnish
- In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
- Peel eggs, halve lengthwise and set aside.
- Toast sourdough bread then mash avocado across bread with fork.
- Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
- Garnish with edible flowers.
Grilled Apple Portobello Burgers
- 2 Envy apples
- 4 portobello mushrooms
- 1/2 cup olive oil, divided
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 cup herbed goat cheese
- 4 brioche buns
- 4 large butter lettuce leaves
- 4 tablespoons mayonnaise
- Heat grill to high heat.
- Slice apple horizontally into thick round wedges and remove seeds using fork.
- Remove portobello stems.
- In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
- Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
- Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
- Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.
Crisp Apple Tacos
- 1/2 pound pork tenderloin
- 3 tablespoons olive oil
- 1 teaspoon salt, plus additional, to taste, divided
- 1 teaspoon pepper, plus additional, to taste, divided
- 2 Envy apples, divided
- 3 sprigs rosemary
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup shredded green cabbage
- 4 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 12 soft taco shells
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- Cut pork crosswise into 1-inch medallions.
- Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
- Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
- Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
- Let pork rest 3 minutes then slice into strips.
- Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
- In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
- In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
- Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
- Cut remaining apple half into thin wedges.
- Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.
Source: Envy Apples
(Family Features) The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.
For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.
Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.
When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.
Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.
Find more ways to add ease to school day meals at successrice.com.
Sausage, Egg and Cheese Muffins
Total time: 30 minutes
- 1 bag Success Tri-Color Quinoa
- nonstick cooking spray
- 1 package (9.6 ounces) cooked turkey sausage crumbles
- 2 cups prepared baking mix
- 1 cup cheddar cheese
- 1 cup milk
- 4 whole eggs, lightly beaten
- maple syrup (optional)
- Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
- In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
- Pour 3/4 cup mixture into each muffin cup.
- Bake 18-20 minutes.
- Serve warm with maple syrup, if desired. Refrigerate leftovers.
Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.
Vegetable and Rice Power Bowls
Total time: 45 minutes
- 2 cups chopped butternut squash
- 2 cups chopped sweet potatoes
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups peeled, chopped beets
- 2 bags Success Jasmine Rice
- 4 cups mixed greens
- 1 can (15 ounces) brown lentils, drained and rinsed
- 1/2 cup crumbled goat cheese
- 1/3 cup pumpkin seeds
- 1/2 cup prepared balsamic dressing
- Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
- In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
- Prepare rice according to package directions; divide among six bowls. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.
Source: Success Rice
(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.
For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.
These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.
Find more breakfast inspiration at fairlife.com
Asparagus and Goat Cheese Frittata
Prep time: 21 minutes
- 4 large eggs
- 1/4 cup fairlife 2% Ultra-Filtered Milk
- 1/4 teaspoon kosher or sea salt, plus additional, to taste, divided
- freshly ground black pepper, to taste
- 1/3 cup thinly sliced basil leaves, plus additional for serving
- 2 teaspoons olive oil
- 10 medium asparagus spears, cut into 1 1/2-inch lengths
- 2 tablespoons finely chopped shallot or red onion
- 1 1/2 ounces soft goat cheese, crumbled (1/4 cup)
- Heat oven to 400º with rack in middle.
- In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
- In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
- Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.
Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.
Vanilla Almond Crunch Overnight Oats
Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)
- 1 carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
- 2 teaspoons pure honey
- 2 teaspoons flax seeds
- 2 pinches cinnamon
- 2 pinches kosher salt
- 4 tablespoons blanched, slivered or sliced almonds
- 1 cup rolled oats
- 1 cup fairlife Fat-Free Ultra-Filtered Milk
- Toppings (optional):
- cut berries or citrus
- additional yogurt
- additional flax seeds or almonds
- Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
- Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
- When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.
Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.
Tropical Green Smoothie
Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)
- 1 cup fresh baby spinach or baby kale
- 3/4 cup fairlife 2% Ultra-Filtered Milk
- 1 ripe banana
- 2/3 cup fresh or frozen diced pineapple
- 1 lime, zest only
- 1 lime, cut into wedges
- 1 tablespoon virgin coconut oil
- 3/4 teaspoon pure vanilla extract
- 1 pinch ground cinnamon
- 3/4 cup ice (optional)
- In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.
Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.
Fluffy Scrambled Eggs
Prep time: 10 minutes
- 6 large eggs
- 1/3 cup fairlife Whole Ultra-Filtered Milk
- 1/8 teaspoon kosher salt, plus additional, to taste, divided
- pepper, to taste
- In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
- In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
- Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
- Serve with salt and pepper, to taste.
Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.
(Family Features) As the weather cools, spicy recipes can warm things up by satisfying your taste buds.
For example, award-winning chef Elise Wiggins brings the heat with this Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce recipe.
Inspired by her time spent cooking in Mexico and Central America, Wiggins puts a new spin on the popular polpette (Italian meatball), pairing bold seasonings with a cooling, dairy-based dipping sauce, made with pure, fresh Shamrock Farms milk.
The recipe combination is a nice addition to any seasonal gathering, and the naturally soothing proteins in milk help combat the spice of the various chiles to cool down taste buds and complement flavors. Shamrock Farms milk also provides calcium, potassium and vitamin D, delivering flavor and versatility to a balanced diet without added growth hormones.
For more recipes perfect for cooler weather, visit shamrockfarms.net.
Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce
Recipe courtesy of chef Elise Wiggins
Yield: 12 polpettes
- 1 dry ancho chile
- 2 dry guajillo chiles
- 10 dry arbol chiles
- 2 dry cayenne chiles
- hot water
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/4 cup Shamrock Farms Heavy Cream
- 1 lemon, zest only, finely chopped
- 2 teaspoons hot smoked paprika
- 1 teaspoon kosher salt
- 1 pound ground beef
- 1 cup Shamrock Farms Whole Milk
- 1 cup goat cheese
- 1/4 cup fresh mint, loosely packed and julienned
- 1/2 teaspoon sugar
- 2 whole eggs
- 1 teaspoon water
- all-purpose flour
- panko bread crumbs
- To make polpettes: Heat oven to 350° F.
- In pan, cover chiles with hot water; simmer until chiles are soft and pliable. In warm sauté pan, toast cumin and coriander until fragrant. In spice grinder, grind until seeds turn to powder.
- Remove chiles from water; reserve water. In blender, combine chiles, garlic, ground spices, tomato paste, lemon juice, heavy cream, lemon zest, hot smoked paprika, salt and 1/2 cup reserved chile water; blend until smooth, thick paste forms.
- Combine spicy harissa sauce with beef; mix well to incorporate. Roll into 2-ounce balls and place on sheet tray. Cook 10 minutes. Remove and allow to cool. Leave oven on.
- To make dipping sauce: In food processor, blend milk, goat cheese, mint and sugar. Place in dipping bowl in refrigerator until ready to serve.
- To make breading: In pan, crack eggs and add water; whip to incorporate. In separate pans, place flour and bread crumbs. Roll cooled polpettes in flour. Dust off excess. Roll in egg wash then breadcrumbs; set aside. Repeat until all polpettes are breaded.
- Place polpettes back on sheet tray. Cook until golden brown, approximately 10-12 minutes. Serve polpettes hot with chilled dipping sauce.
Note: If unable to find specific chiles, substitute any Mexican chile variety.
Source: Shamrock Farms
(Family Features) Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen.
Find more recipes at senecafoods.com.
Watch video to see how to make recipe!
Roasted Portobello Mushrooms with Beets and Goat Cheese
- 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets
- 4 large portobello mushrooms (about 1 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
- 1/4 cup sliced green onions or chopped chives
- 1/4 cup coarsely chopped walnuts, toasted
- 1/2 cup (2 ounces) crumbled goat cheese
- Heat oven to 400°F.
- Drain beets. Coarsely chop 1/2 cup beets.
- Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
- In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
- Bake 12 to 15 minutes or until heated through and mushrooms are tender.
Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.
Source: Seneca Foods
(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.
Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.
From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.
Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:
- A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
- A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
- Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
- A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.
Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.
Easy Summer Thirst Quencher
A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.
- 2 cups watermelon balls or cubes
- 1 cup other fruit, such as berries
- herbs, such as basil or mint
- Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.
Red, White and Blue Watermelon Parfait
- 1 cup blueberries
- 1 container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
- 1 cup watermelon, plus three pieces diced watermelon
- whipped cream, for serving
- In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.
Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.
Patriotic Fruit Salad
- 1 watermelon
- Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
- Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
- Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
- Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
- Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
- Cut out white stripes from honeydew.
- Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.
Patriotic Charcuterie Board
- 1/2 medium seedless watermelon, cut into wedges
- 1/2 cup fresh raspberries
- 1 1/2 cups fresh blueberries
- 10 strawberries (dipped in white chocolate, if desired)
- 5 ounces fresh goat cheese
- 1/2 cup toasted, salted cashews
- 2 ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
- 1 Honeycrisp apple, cored and sliced
- lemon juice
- fresh basil leaves
- On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.
Flag Kebab Cake
- 1 pint fresh, washed blackberries
- 12 wooden skewers
- 1 seedless watermelon, flesh cut into 1-inch cubes
- 1 angel food cake, cut into 1-inch cubes (white part only)
- dips, such as yogurt, chocolate, caramel or marshmallow (optional)
- Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
- On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
- Serve with dips, if desired.
(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.
A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.
Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.
Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.
Spiced Pecan Grilled Peach Salad with Goat Cheese
- 1 egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 2 cups pecan halves
- 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 large peaches, halved and pitted
- 6 cups mixed baby greens
- 4 ounces soft goat cheese
- To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
- In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
- Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
- To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
- Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
- Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.
Pecan-Crusted Asian Turkey Meatball Lettuce Wraps
- 1 1/2 pounds ground turkey thigh
- 1/3 cup chopped green onions (about 2 stalks)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon powdered ginger
- 1 cup fresh pecans
- 1/2 cup soy sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 head butter lettuce leaves
- 1/2 cup matchstick carrots
- chopped scallions (optional)
- cilantro leaves (optional)
- Heat oven to 375° F.
- To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
- In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
- Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
- Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
- To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
- Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.
Source: American Pecan Council
(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.
Pimento (Red Pepper) Cheese-Bacon Burgers
A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne powder
- 1/4 pound extra sharp white cheddar cheese, coarsely grated
- 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
- 1/3 cup drained and finely chopped roasted red peppers or piquillo
- 1-1/2 pounds lean ground beef
- 4 hamburger buns
- 8 thick slices double smoked bacon, crisp-cooked
- Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
- Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
- Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
Smoked Chile Cole Slaw
A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 medium head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 1 small onion, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
Goat Cheese Crostini With Grape Salsa
A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
- 1 cup red grapes, diced
- 1 cup blue and/or black grapes, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
- 2 tablespoons red wine vinegar
- 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
- 6 ounces herbed goat cheese, slightly softened
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
- Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
- Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Grilled Potato Wedges With Malt Vinegar-Tarragon Dip
A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
- 2/3 cup PLUS 1 teaspoon malt vinegar
- 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
- 1 tablespoon chopped tarragon
- 5 Russet or all-purpose potatoes, scrubbed
- 1/4 cup canola oil
- 2 tablespoons finely chopped flat-leaf parsley
- Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
- Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
- Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.
Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.